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Chocolate Chip Chocolate Cheesecake Bars

Chocolate Chip Chocolate Cheesecake Bars

Baby Gizmo
Chocolate Chip Chocolate Cheesecake Bars
5 from 4 votes
Prep Time 15 mins
Cook Time 36 mins
Total Time 55 mins
Servings 12 servings


  • Crust:
  • 1 1/2 cups Oreo cookie crumbs
  • 5 tablespoons unsalted butter melted
  • Chocolate Chip Cookie Dough:
  • 5 tablespoons unsalted butter room temperature
  • 1/3 cup packed light brown sugar
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3/4 cup flour
  • 2/3 cup chocolate chips
  • Cheesecake Filling:
  • 10 oz cream cheese room temperature
  • 1/4 cup sugar
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup melted chocolate I used Nestle semi-sweet chocolate chips melted


  • Preheat the oven to 325 F. Grease an 8 inch square baking pan OR line the pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray for an easier clean up. Set aside.
  • Mix the melted butter and Oreo crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack.
  • While the crust is cooling, prepare the chocolate chip cookie dough. In a large bowl with an electric mixer (or use a stand mixer), beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
  • In the bowl of a stand mixer or in a large bowl cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until combined. Add the 1/2 cup melted chocolate (that has been cooled slightly) and mix just until combined again. Pour the cheesecake batter into the prepared crust.
  • Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter.
  • Bake for about 30-32 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set. Move bars to a cooling rack and allow to cool completely. After 30 minutes, I popped mine in the refrigerator.
  • Slice into desired size and store in the refrigerator. I serve these bars cold.